Tabbouleh with Tuna

It seems that every Middle Eastern household has its own version of tabbouleh. Some people prefer the salad made with mostly herbs and greens; others include tomatoes; and some add spices like Aleppo pepper, sumac, and allspice. Our version, made with a little tuna, becomes a main course. Serve it as is or stuffed into pitas.
Plus: More Vegetable Recipes and Tips

It seems that every Middle Eastern household has its own version of tabbouleh. Some people prefer the salad made with mostly herbs and greens; others include tomatoes; and some add spices like Aleppo pepper, sumac, and allspice. Our version, made with a little tuna, becomes a main course. Serve it as is or stuffed into pitas.
Plus: More Vegetable Recipes and Tips

How to Make It

Step 1

In a small saucepan, combine the bulgur and the water. Bring to a boil over high heat. Reduce the heat to low and cook, covered, until the bulgur is tender and most of the water has been absorbed, about 15 minutes. Drain and transfer to a medium bowl to cool.

Step 2

When the bulgur is cool, stir in the scallions, cucumber, radishes, carrot, parsley, and mint. Add the tuna with its oil, the olive oil, lemon juice, salt, and pepper. Mix gently to combine.

Chef's Notes

Tabbouleh Tips
To cook the bulgur traditionally, put it in a bowl, pour boiling water over it, let it soak for about thirty minutes, and drain. The texture will be a bit firmer.

The longer tabbouleh sits, the better it gets. As the juices from the vegetables soak into the bulgur, the flavors marry. Try some the next day.

Be sure to use the oil from the tuna. If you don't, you'll need to add another tablespoon and a half of olive oil.